Baked Celery

3 cups celery, cut in 1 inch pieces, 1 cup stale bread crumbs (buttered), 3/4 cup grated cheese, 1/2 cup milk, 1 tablespoon butter, 1 tablespoon flour, seasonings. Cook celery in boiling water until tender. Drain, and save half the liquid. Make a sauce of butter, flour, milk, celery water, and seasonings. Add cheese, stir until it melts, add the celery. Arrange in alternate layers in a buttered baking-dish with the crumbs. Bake until browned. - Mrs. Mary H. Park, 836 Wilson Ave., Chicago, 111.

Creamed Celery

Cut up into 1/2 inch pieces, stalks of celery, or better, the roots. Cook in salted water until tender. Make a cream sauce with 1 cup of milk, 1 teaspoon butter, and a small teaspoon flour, and pepper and salt to taste. A good way to use outside stalks of celery when good. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Boiled Chicory

1 lb. chicory, boiling water, salt, 1/2 pt. white sauce. Wash the chicory, and cut the root end across twice. Put into the boiling water with a little salt, and cook until tender, about 30 minutes. Drain well, and then place in a hot vegetable dish. - Mrs. Albert E. Robinson, 6955 Normal Ave., Chicago, 111.